This is F’s chili recipe. Though I find that chili hardly needs a recipe — there are so many variations of it that it’s really up to you to personalize it. So think of the following recipe as a base to riff on. Aside from the fresh peppers — a bit pricey in the wintertime — this is an extremely frugal dish, mostly consisting of canned beans and tomato products. It comes together quickly, though the longer it simmers the better it’ll taste. (Note: if you’re using any dried beans, soak and cook them before adding them to the chili. We didn’t pre-cook the black beans so they were still a bit crunchy when we ate.) Serve the chili with cornbread or over rice, and top it with whatever you like. We prefer gherkins, sour cream, cheese, and avocado.
Again, the following recipe and its ingredient ratios are just what we happened to use this time. (We were going to add sweet potatoes but didn’t have any.) Next time it’ll probably be totally different. We made a monstrous amount so we can freeze some to enjoy at a later date. Happy experimenting!
- 2-3 medium onions, diced
- 3-5 garlic cloves, minced
- 3 fresh peppers, diced
- 2 cans cannelloni beans
- 2 cans kidney beans
- 2 cans black beans
- 2 cans sweet corn
- 2 small cans tomato paste/puree
- 2 cans diced/chopped tomatoes
- 1/4 cup chipotle peppers in adobo sauce, diced
- spices to taste: cumin, allspice, chili powder, cinnamon
- optional: 1 sweet potato, cubed small
- Cook the onions and garlic in oil on med-high heat until they become slightly brown and translucent. Add the peppers and sauté for a few more minutes, until the peppers start to become soft.
- Pour in all the canned stuff and the spices. Add enough water so that everything is covered. Throw in the sweet potato cubes, if using. Bring to a boil and let simmer with the lid on or cracked, for 45-60′ or until the beans taste cooked.
- Serve over rice or alongside cornbread and topped with your preferred combination of gherkins, cheese, sour cream, and/or avocado.